KWITIAOW PAD THAI

Servings: 6
Ingredients:

1/2 c  Peanut or corn oil
1 oz Raw prawns, shelled
4 oz Firm bean curd (tofu); diced
3 tb Preserved sweet white radish
-- chopped
3 tb Sliced shallots
4    Eggs
11 oz Rice or cellophane noodles
- (sen kel or woon sen),
- soaked in cold water
- for 7-10 minutes, if dried
1/4 c  Chicken stock
3 tb Dried shrimps, chopped
1/3 c  Unsalted peanuts, chopped
4    Spring onions; sliced
15 oz Bean sprouts

———————————–SAUCE———————————–
1 c Water
1/2 c Tamarind juice
1/3 c Palm sugar
1 tb White soya sauce

Mix all the sauce ingredients together in a pan and boil until reduced to
about 2/3 cup. Set aside to cool.

Heat the oil in a wok or pan until very hot, then add the prawns and bean
curd and stir-fry lightly for 1 minute. Add the preserved radish and
shallot, fry for 1 minute, and break in the eggs. Stir-fry for a minute,
then add the noodles and chicken stock. When the noodles are soft (about 2
minutes), add the dried shrimps, peanuts, spring onions and bean sprouts.
Add the sauce, fry for a couple of minutes and serve.

Serve accompanied by chopped peanuts, chopped dry chillies, sugar, lime
wedges, spring onions, and fresh bean sprouts, all in small containers.

From: stigle@cs.unca.edu (Sue Stigleman)

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